Friday, November 3, 2017

So here's what I did with the last eggplants....

I had a few last eggplants in my garden, so here's what we did with them.


  • eggplants
  • salt
  • red pepper flakes
  • garlic (about 2 or 3 cloves)
  • olive oil (maybe 2 tblsp)
  • 1 pound of pasta
  • 1 28 oz. can of diced tomatoes
  • ricotta salate cheese (my new favorite!)
  1. Cut up the eggplant and sprinkle with salt and red pepper flakes.  Roast in the oven at 350 degrees F for about 30 minutes
  2. In a frying pan, saute the garlic in oil.  Add tomatoes and simmer until much of the liquid is gone
  3. Cook the pasta to al dente
  4. Mix the eggplant into the tomato mixture
  5. Toss with the pasta and garnish with grated ricotta salate

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